The Art of Eating: Biscuits
A tray of Peach's Biscuits. Image courtesy of Trillis Rollins.
“Biscuits were one of the tools used to teach us discipline. From kneading the dough to knowing just the right amount of baking powder . . . we knew that one skipped step could change the whole outcome of the recipe.”
In the third post for a new MCA DNA series celebrating Marisol’s Chef Collaborations, Executive Chef Trillis Rollins of Peach’s on 47th shares the restaurant’s biscuit recipe.